Buffalo Chicken Fingers

8 ingredients

5 chicken tenders
4 oz. Hot Sauce
6 eggs
1 qt. milk
1 lb. bread crumbs
1 tsp. paprika
1/2 tsp. garlic powder
2 tbsp. fresh parsley, minced

Wash 5 chicken tenders under cold water. Beat eggs and add milk. Continue beating until egg is thoroughly mixed with milk to make egg wash.

Combine paprika with bread crumbs, parsley and garlic powder.

Coat the chicken tenders in the egg wash and cover with bread crumbs until well coated.

Pour the hot sauce into mixing bowl. Heat a deep fryer to approximately 360F and set the oven to 350F.

After the tenders are fully cooked, dip into the hot sauce until fully coated. Place on baking pan and bake for 3 minutes.

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